Nothing could be simpler than roasting brussel sprouts.

1 lb brussel sprouts1 Tbs olive oil
Kosher salt (sea salt, Himalayan salt—a coarse grinding salt.)

Preheat oven to 425 degrees. Prep brussel sprouts by trimming stem off and slicing in half. Lay them out single layer on a jelly roll pan. Sprinkle the olive oil on to the pan and shake and roll them around to coat them and the pan. Grind salt over the top.

Put in heated oven for 10 minutes. Open oven and grab pan (with pot holder!) and shake them around, or flip them with a spatula. Heat another 10 minutes.
Serve immediately. I often lay these out right as kids get home from school and are hungry for snacking and… they disappear.